|Our yogurt maker|
Batch 2 was unusual and had an odd stretchy texture and a mild taste. It was still delicious.
Batch 3 we thought we mixed up the yoghurt culture with the cheese culture (silly bunnies) and we also overheated the milk and it boiled - testament to not making yoghurt when excessively tired. The result was quite thick and had air bubbles in it, but the flavour was still really good so yoghurt must be pretty bomb proof in this house.
At this point we became unsatisfied with the quantity we could achieve in one batch and went shopping for a single large glass dish with a lid that would fit in the incubator. Success! we found the perfect dish with a 1.6 litre capacity and so we now have the means to make 1.5 litres of our delicious yogurt all in one go!
Batch 4 awesome!
We then bought another incubator so I guess you could call us, at this point, yoghurteers with a potential problem of oversupply.
1.5 litres full cream milk
3 drops calcium chloride solution
1 dose yoghurt culture
Heat the milk to 93 degC in a stainless steel pan and maintain for 10 minutes then add the calcium chloride solution. Remove from heat and rapidly bring down to 40 degC - We used a sink with cold water and ice packs. Add culture and pour into your incubator. Incubate for 8 hours and then refrigerate.
Makes 1.5 litres of natural Yoghurt.
Doesn't keep long cause we eat it too fast!
Quick Yoghurt Breakfast
1/2 cup of yoghurt
1 teaspoon Chia
2 tablespoons raw rolled oats
fresh fruit of your choice (grapes and passionfruit in picture)
mix the yoghurt with the chia and oats and top with fruit .. easy!
1 cup of raw rolled whole oats (you can use quinoa flakes or flakes of your choice)
1/3 cup chopped dried fruit of your choice
2 teaspoons chia seeds
1 cup whey from cheese making (you can use apple juice or milk)
combine your ingredients and soak overnight in the fridge. Top with yoghurt and fresh fruit and if desired a drizzle of honey.
1 cucumber grated
1/2 cup coriander leaves finely chopped
2 tablespoons mint finely chopped
good pinch of salt
Combine well and serve with your hot curry
Soured Yoghurt Cream
1 cup yoghurt
juice of 1/2 lemon
combine well and use instead of sour cream
1 mango flesh cubed
350ml natural yoghurt
1 tbs honey
1sprig of mint finely shredded
blend mango, yoghurt and honey serve with mint on top
4 cups yoghurt
1/2 cup honey
gently fold the ingredients together without completely blending. Place in a freezer container and place in the freezer. Gently stir every 1/2 hour. Serve after 2 hours with fresh fruit or fruit salad.
Alternatively use an ice cream maker as directed.
Coconut Yoghurt Pudding
|coconut yogurt pudding|
warm the coconut to 40Deg C
1/3rd cup sago
2 inches vanilla bean
2 teaspoon chia seeds
whiz the sago, vanilla and chia in a spice grinder until as fine as possible
stir into the warmed coconut
3 tablespoons of natural cultured yoghurt
whisk the yoghurt into the coconut mixture and place all into a yoghurt incubator for 8 hours
serve with clotted cream and fresh berries
Labna (labaneh, labneh, labni)
1kg fresh home made natural yoghurt
20gm cheese salt
6 large cloves of garlic (optional for garlic Labna)
Combine the yoghurt and salt mixing well. Spoon the mix into a cheese cloth placed in a bowl, gather up the edges so that the yoghurt is in a tight ball, tie of and hang in a cool place over night. When the yoghurt ball has stopped dripping untie it and place into a container and chill in the fridge.
Roast the garlic cloves in a 180 degC oven for 15 mins. Squeeze the garlic flesh out of the papery casing and mash. Pass the garlic mash through a sieve and mix into your yoghurt cheese.
Eat with crackers, as a creamy spread for sandwiches, as a topping for baked potato ...... any where a savour cream cheesy flavour would go!
We pressed ours in the cheese press for a denser creamier labna wheel